Cooperative Living July 2018 - 38

CommonwealthKitchen
Cooking in
Season
with:
Okra
If you've ever grown okra, you'll know it's important to cut young pods
from the plant shortly after they appear, while finger length and still tender.
Waiting even a day too long can allow this fast-growing vegetable to become
tough and inedible. Try storing freshly picked okra pods in sealed plastic bags in
the refrigerator or freezer until there's enough on hand for these recipes.
FROM OUR READERS:
Roasted Okra
Margaret Shelton, Chatham, Virginia
Ingredients:
3-4 cups fresh whole okra
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon smoked paprika
½ teaspoon black pepper
1 teaspoon salt
1 tablespoon McCormick's salad spice
Directions: Wash okra and pat dry, then cut and discard tops. Slice lengthwise in halves, then
in quarters. Place in a gallon ziplock bag. Add olive oil, then all five seasonings. Seal bag and
shake until the okra is evenly coated. Preheat oven to 400 degrees and line a rectangular pan
with aluminum foil, then grease with non-stick spray. Spread okra so pieces are not touching
and bake for 30 minutes. If not browned, turn over and bake 10 more minutes.
FROM OUR READERS:
Lisa's Pickled Okra
Lisa Black, Charles City, Virginia
FROM OUR READERS:
Best-Ever Fried Okra
Wendy Lankford, Red Oak, Virginia
Ingredients:
1 lb. okra
2 large eggs
¼ cup milk
2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon pepper
½ teaspoon cayenne pepper
1 quart vegetable oil, for frying
Directions: Wash okra and pat dry, then slice crosswise into ¾ " pieces. Whisk together eggs and
milk; set aside. Mix dry ingredients in a gallon ziplock bag. Add okra to egg mixture and stir until
evenly moistened, then toss several pieces at a time into ziplock bag and shake to coat. Fry in
batches until golden, 1-2 minutes. Drain and season with salt. Serve with hot sauce.
FROM OUR READERS:
Okra & Stewed Tomatoes
Paula Robinson, Spring Grove, Virginia
Ingredients:
3 slices of bacon
2 lbs. okra, cut in ½ " pieces
1 green pepper, chopped
1 small onion, chopped
Sugar (small amount)
2 lbs. fresh diced tomatoes
1 cup corn
Salt & pepper to taste
Directions: Cook bacon until crisp. Drain and reserve the drippings. Slice okra into the hot
drippings (this prevents it from becoming slimy). Add green pepper, onion, and sugar. Stir in
tomatoes and corn. Season to taste, then cover skillet and cook 15 minutes. Crumble bacon on
top and serve.
36 | Cooperative Living | July 2018
Ingredients:
1½ lbs. fresh, tender okra
1 lemon, sliced in 4 rounds
4 garlic cloves, peeled
4 tablespoons pickling spice
2 cups cider vinegar
2 cups water
3 tablespoons salt
Directions: Wash okra and trim stems. Place
one lemon slice and one garlic clove in each
of four sterilized pint canning jars, then add a
tablespoon pickling spice to each. Pack okra
pods vertically in each jar, alternating direction
of caps. Meanwhile, bring vinegar, water and
salt to a boil. Pour into jars so that okra is
covered by at least ¼ " liquid, with ¼ " space
at the top. Screw on sterilized lids and store in
a cool, dark place for 4-6 weeks. Refrigerate
after opening.
Send us your recipes!
We need recipes featuring: Apples; Tailgate
Foods; and Wild Game/Seafood.
Please email submissions to commonwealthkitchen@
co-opliving.com or mail them to Commonwealth
Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen
Allen, VA 23058-2340. All published submissions will
receive a $20 Walmart gift card.
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Cooperative Living July 2018

Table of Contents for the Digital Edition of Cooperative Living July 2018